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My new oven loves roast pork, it's official.

Joe back from uni so we had bought a boned loin of pork to cook for sunday lunch. My mum couldn't make it so we also invited good friends the Levy's over for an impromptu sunday lunch.
It was the first time I had cooked pork in the new oven.
Firstly I pre-heated the oven to 250 degrees then I rubbed smashed garlic, fennel seeds, rosemary salt and pepper into the meat (not the skin!) then tied it, sat it on a bed made up of the bones, a stick of celery, a carrot and a parsnip roughly chopped.
Just before popping it in the oven I rubbed the skin side all over with a generous helping of sea salt but no oil.
I also used the brilliant meat probe that comes with the Gaggenau and set it to an internal temperature of 75 degrees.
Here's the genius bit, as if on cue the skin puffed up in the first 20 mins at the higher temperature. My old oven just can't have got hot enough because that never used to happen consistently. After the 20 mins was up I turned the oven down to 200 and waited for the alarm to tell me that the internal temperature of the meat had reached the magic number.
We had the pork with smashed courgettes, Broccoli, roasties and some gravy made from the bones and veg under the pork ... even though I do say myself it was pretty bloody delicious, but the star of the show was the pork and that was all down to the oven. The meat probe also takes away from all the stress of trying to work out if the joint is cooked. Thanks Gaggenau.
We washed it down with a bottle of Promis form Gaja which was also not too shabby.
A lovely day was completed by a walk down the towpath in the crazy glorious November weather.
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Anonymous said…
so jealous of your new oven's meat probe... A patient gave me a leg of one of her precious zwartbles and I destroyed it by trusting my ancient old thermometer and deciding that the low temperature was because the meat must - somehow - have been frozen in the middle when I started. Digital thermometer def going on my xmas list. Lulu
November 20, 2011 at 10:08 AM
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